Rival Slow Cooker manual Chicken Parmesan with Eggplant, Sesame Chicken, Serves

Chicken Parmesan with Eggplant

6 boneless chicken breasts

2eggs

2teaspoons salt

2teaspoons pepper

2cups Italian bread crumbs 1/2 cup butter

1/2 cup olive oil

2small eggplants, sliced 3/4-inch thick

210-ounce jars tomato basil sauce

2cups sliced Mozzarella cheese (16 ounces shredded)

11/2 cups grated Parmesan cheese

1.Slice chicken breasts into halves and then half again, lengthwise to get four

3/4-inch slices.

2.In a bowl, combine eggs, salt and pepper. Place bread crumbs in a separate bowl or plate. Dip chicken in egg and then coat in bread crumbs.

3.In VersaWare™ stoneware, heat oil and butter on stovetop set to medium heat, and brown chicken breast. Remove chicken and set aside on a separate plate. Drain oil and place in stoneware in slow cooker heating base.

4.Layer eggplant on bottom of stoneware, and add a layer of Parmesan cheese and then a layer of sauce. Next, add chicken and then layer with Parmesan cheese and sauce. Pour remaining sauce on top. Place stoneware in slow cooker heating base, cover, and cook on Low for 6 hours or on High for 2-4 hours. Before serving, top with Mozzarella cheese, cover, and broil in oven for 15 minutes to melt.

Serves 6-8

Note: when using an electric stovetop, the heat diffuser

34MUST ALWAYS be used with the VersaWare™ stoneware.

Sesame Chicken

4 chicken thighs and legs

4 chicken breasts, bone in

1 cup rice flour

8 teaspoons sesame seeds Salt and pepper Vegetable oil

1/4 cup chopped onions

1/2 cup chopped celery

1 cup chicken broth

1 teaspoon dried tarragon

1/4 cup cornstarch

1/4 cup water

11/2 cups sour cream

1.Wash chicken, separate thigh and leg, split breasts.

2.Mix rice flour, sesame seeds, salt and pepper. Coat chicken in mixture.

3.Coat bottom of VersaWare™ stoneware with vegetable oil and heat on stovetop set to medium heat. Brown chicken in oil until golden. Remove from stovetop, drain oil, and place stoneware in slow cooker heating base.

4.Add onion, celery, chicken broth and tarragon. Cover and cook on Low for 7-8 hours or on High for 3-4 hours.

5.Dissolve sour cream and cornstarch in water. Add to stoneware, cover, set back in slow cooker heating base set to High and let thicken (about 15-20 minutes).

Serves 4-6

Note: when using an electric stovetop, the heat diffuser	35
MUST ALWAYS be used with the VersaWare™ stoneware.